Sunday, 21 September 2014

Christmas cake

Hello lovelies,

Hope you've all got the ingridients for your Christmas cakes as I've already made mine and she's a beauty. I know it's still a while from Christmas but the earlier you have your cake baked the more time you have to soak it in booze :) 

So first things first get all your ingridients out and measured so that you have them to hand. 

220g unsalted butter
200g self raising flour 
250g light brown sugar 
4 eggs (beaten)
1 teaspoon vanilla extract
100g grounded almonds 
100g raisins 
150g glacier cherries 
100g dried cranberries 
150g fresh cranberries 
100g dried apricots 
50ml Cointreau (or brandy if you prefer) 
1 orange juice and zest
150g hazelnuts
1 tablespoon mixed spice
1 tablespoon cinnamon 

Once you have all of your ingridients measured out and in bowls you'll find it a lot less messy and easier to bake.

1. Grease and line your baking tin at the bottom and around the edges so the the baking parchment comes over the top of the tin about 2 inches.



2. Pre heat your oven to 140 degrees and place the shelf in the middle of the oven. Place the cherries, dried fruits, cranberries, orange juice, zest and Cointreau in to a pan and simmer for 3-5 minutes until some of the liquid has evaporated. Then set aside to cool.


3. Place the hazelnuts into a NON OILED frying pan and gently heat until they start toasting 3-5 mins, be carful they don't over toast as this can happen quickly so keep an eye on them. Place on a plate to cool.


4. Place the softened butter, sugar and vanilla extract into an electric mixer or using a hand mixer and mix until light and fluffy. Gradually add the beaten eggs then the flour, almonds, cinnamon and mixed spices and mix until all the ingridients have combined together. 


5. Fold in the soacked fruits with the excess juice and the hazelnuts until they are well mixed into the batter, pour your mixture into the cake tin smoothing out the top so it bakes level the bake for 1 hour 30 minutes.
Use a clean skewer to check it is fully baked by piercing it into the middle of the cake and it should come out completely clean. If skewer has any wet cake mixture on it bake for another 8-10 minutes and repeat. Do not open your oven until the timer has gone off!! We do not want our cakes to sink. 

6. Once your beautiful Christmassy cake has baked pierce the cake all over with a skewer and pour over 2-3 tablespoons of Cointreau, or brandy if that is what you used to soak the fruit in.  Do this when the cake is warm then leave to cool completely in the tin. Once it's cooled completely wrap your cake in a double layer of baking parchment and then in tin foil to keep it secure. Place it into an air tight container and leave in a cool dry place (not the fridge). We're going to be feeding our cakes once every two weeks up until a week before decorating. To do this simply peel back the parchment to reveal the top of the cake then using a spoon, spoon 1-2 tablespoons of Cointreau (or brandy) over the top and wrap up again securely. Always make sure the lid the the container is closed fully to prevent the cake from drying out. 



So there you have it, get baking!! I'll be going through what ingridients you need for decorating your Christmas cakes nearer the time. 

Hope you enjoy baking your cake and fingers crossed it comes out well!!! 

Happy baking lovelies :))

Megan and Jade x x 

  

Wednesday, 3 September 2014

Dinner Date

I went for a lovely meal last night with some friends for a well over due catch up at Prezzo and defiantly over ate a bit, three courses plus wine and coffee. oopps! Oh well YOLO! 

Italian has to be one of my favorite cuisines as I'm a carb addict, so of course I had a selection of bread and oils to start with followed by a massive bowl of pasta with a side salad and finished with a mouth watering dessert which was to die for. Saved my self all day for this feast so as you can see I went for it. 

Tiramisu is usually my choice of dessert as it's one of my favorites but I thought I'd live life on the edge and go for something different so I had a Nutella and banana calzone which was actually heavenly and came with a cappuccino. Perfect. 

   
Will defiantly be trying to recreate this dessert at some stage as it was truly so delicious. :))

Gym is a must do today now ;) 

Happy baking lovelies 

Megan x x x

Tuesday, 2 September 2014

Gooey chocolaty Flapjacks

Hi guys!! 

Been busy baking some sweettreats this week, it was mine and my boyfriends 3 year anniversary yesterday so decided to bake him some chocolate flapjacks. The way to a mans heart ;)



They were honestly so easy and quick to make and are defiantly fool proof. Very sweet and moorish they only take 20 minutes to bake and use only 4 ingredients, easy on the pocket :)

Ingredients 
250g porridge oats
125g unsalted butter
125g Brown sugar
1-3 table spoons of golden syrup
White chocolate chunks (optional)
Milk chocolate (optional)

Method
1. Pre heat the oven to 180 degrees and line a shallow tray with baking parchment. 
2. Place the butter, sugar and golden syrup into a pan over a medium heat and gently heat through until all the sugar has melted and combined together.
3. Stir in the oats until all the ingredients have come together then lastly stir in the white chocolate chunks gently and pour onto the baking tray. Spread out the mixture and then place in the middle of the oven to bake for 20 minutes or until golden brown. 
4. Once baked leave to cool completey before cutting. Melt the milk chocolate over a pan of simmering water then drizzle over the top of your flapjacks. Leave to set and then serve. 

  

I have to say he loved them and I know I'll be making them again very soon. You can add all different types of ingredients to the mixture such as glacier cherries, raisins, nuts and other dried fruits, or you can just enjoy them plain with a cuppa tea. 

Super quick and super easy, they do not take any effort at all but taste great and look very professional, so give them a go and I'm sure you will not be disappointed and will be baking them as much as I do. 

Happy baking lovelies,

Megan x x x 

Tuesday, 26 August 2014

Fruity Cranberry and Hazelnut Christmas Cake- bake along

Oh my goodness 120 days until Christmas, how crazy does that sound! Just as crazy as me mentioning it. 

I actually love Christmas so much, especially all the food and festive treats. Christmas cookies is a must have and I usually spend most of my time decorating them leading up to the big day because I always make so many. 

Homemade sausage rolls are usually on the cards too as they make a great evening snack (if you have room after your mammoth dinner) and also freeze well to use for later dates. 

However this year we are going to be making a cranberry and hazlenut Christmas cake which we'll be starting in the next month and feeding with booze right up until Christmas Eve when we ice and decorate it. You need to start a good couple of months before so that your cake has time to soak up all the alcohol and and develop in taste, as early as it seems you can never be too prepared. 

We are going to be posting a step by step guide as to how we make our cake so if you fancy joining us and making a special Christmas treat for your family and friends why not do it with us :)) 

Here is a list of all the ingredients you will need if you fancy baking along, don't worry it is a fairly easy cake to bake and I know it looks quite daunting because it is a lengthy list of ingredients, but it's for a special occasion so why not push the boat out. 

My self and Jade usually buy our dried fruits from Aldi as it's very reasonably priced and good quality but you can use any store you wish. 

So you will need to following..
200g unsalted butter
200g self raising flour
250g light brown sugar
4 eggs
1 teaspoon vanilla extract 
100g grounded almonds
100g raisins 
150g glacier cherries 
100g dried cranberries 
150g fresh cranberries 
100g dried apricots 
50ml Cointreau (or brandy if you prefer)   
1 orange zest 
150g toasted hazelnuts 
1 tablespoon mixed spice
1 tablespoon cinnamon 

You will also need..
An air tight container 
Parchment paper 
Deep 20cm cake tin

And there you have it, that is all the ingredients you will need for your cake and we can worry about the icing and decorations closer to the time. 

So if you are thinking about impressing your friends and family this Christmas or maybe just fancy some homemade sweettreats give this recipe a go and we can make it together.  


Have your ingredients ready by middle of September and we can get baking.



Megan and Jade x x x





Monday, 18 August 2014

Shortbread Biscuits

Hey lovelies! 

We have been busy making some delicious shortbread and chocolate biscuits which went down an absolute treat, they are so moorish and perfect with a cuppa tea. We was going to make plain biscuits but as we're both complete chocoholic wedecided to melt milk and white chocolate and dip them in creating the biscuit of all biscuits! 



They are very simple to bake and do not require any fancy fluffy ingredients or too much time which make them perfect for a quick sweet treat or a lovely gift. 

Ingredients 
200g unsalted butter
100g caster sugar
300g plain flour
1 teaspoon vanilla extract 
Milk and white chocolate (optional) 

Method
1.  Pre heat the oven to 160 degrees and line a tray with baking parchment. Mix the butter and sugar together either with your hands or a hand mixer until pale and smooth. Add the vanilla extract and sieve in the flour mixing well until all the ingredients have combined. Try not to over work the flour otherwise you'll lose crumbliness to your biscuits ( and everyone loves a crumbley biscuit).

2. Divide your mixture up into four pieces and gently roll each piece out  roughly a centimetre thick and then use a biscuit cutter to cut the shapes out. Once you have cut all the shapes out leave in the fridge for roughly 10 minutes then before baking sprinkle some granulated sugar over each biccy. Bake for roughly 15-20 mins or until lightly golden. Leave aside to completely cool once baked. 

3. Whilst the biscuits are coolig melt some chocolate in a bowl over a pan of simmering water, leave the chocolate aside to cool before dunking your biscuits in. Once dunked place them in the fridge to set the chocolate then drizzle over the other chocolate to create a pattern, or just eat ;).  




There you have it, we said they would be quick and east to make. You could place them in a lovely box as a gift, serve then for lunch or afternoon tea or just hide them in your cupboard so know one can pinch them. I suppose you could always share them but they are so god damn tasty you will defiantly be hiding them from everyone, that's what we did anyway :). 


Hope you give this recipe a go and find them as tasty as we do! Defiantly the best shortbread biccy around so try it out and let us know what you think.

Happy baking :))

Megan and Jade x x 

Friday, 15 August 2014

Gooey chocolate Brownies

Hey guys!

So you've seen the yummy ingredients that I was using to make these delicious brownies, now time to see the finished product. I have to say they were so delicious and gooey in the middle just how a brownie should be and the white chocolate chunks along side the melted marshmallow and crunchy shortbread worked an absolute treat. A sweet addictive heaven and an easy, non complicated recipe.




Ingredients 
140g butter
140g milk chocolate 
2 eggs 
140g light brown sugar
70g self raising flour
100g white chocolate (cut into chunky pieces)
100g shortbread biscuits
100g marshmallows 

Method
1. Pre heat the oven to 180 degrees and line a shallow baking tray with baking paper so all the sides are covered.   
2. Over a simmering pan of water, melt the butter and chocolate together making sure the water doesn't touch the bottom of the pan. Leave aside to cool for a few minutes once all melted. 
3. Whisk together the sugar and eggs until devolved then whisk in the melted chocolate and butter. Sieve in the flour and whisk up until all the ingredients have combined.
4. Cut the white chocolate and shortbread into medium sized pieces and add them into the mixture with the marsh mellows. Stir all together and then pour onto the baking tray and bake for 15-18 minutes.
5. Leave to cool before you cut then slice into squares and serve.



There you have it, gorgeous chocolate brownies, a gooey chocolaty centre with chunky pieces of white chocolate and sticky marshmallow, not forgetting the crunch from the buttery shortbread biscuits and the crispy top of the brownie. Perfect! 

A fool proof recipe which you can experiment with by adding different ingredients such as cherries, Malteeser (oh yeah!!) or any other favourite sweet or chocolate. Even a selection of nuts and seeds would be very tasty, so give them a go and let us know what you think.

Have a lovely weekend, and enjoy these sweet treats.

Happy baking :)

Megan x x 


Thursday, 14 August 2014

Making Brownies

Sugar overload!!!! Look at all these yummy ingredients. All going in my chocolate lovers brownies :)) we have marshmallows, white chocolate and shortbread biscuits. Heaven on a chopping board :). Oh and not forgetting melted milk chocolate yumm. 

 
Will let you see the finished product and recipe once there baked. 

Keep posted :))

Megan x x